The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

850ml vegetable stock

200ml tub crème fraîche

4 slices white bread, about 100g, cubed

chives and truffle oil, to serve

Method

Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.

Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

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Comments, questions and tips

Delicious soup. Used chestnut mushrooms and the porcini. Didn't use fresh thyme but used a herb stock pot. And in line with other comments, used milk instead of crème fraîche, a little olive oil instead of butter, and left out the croutons. May put in ham or chicken another time! Thanks for a great recipe.

Yolanda Long

7th Nov, 2016

5.05

I have never made mushroom soup before and this recipe is brilliant. I roasted the mushrooms and like other readers I didn't have all the specified ingredients. I used tarragon and it was lovely. I kept some roasted mushrooms back and added for more texture. Have fat crème fraiche mixed with milk works fine! Lovely recipe, just yummie!

Janine417

3rd Apr, 2016

5.05

Excellent recipe. I used half fat creme fraiche, for the mushrooms I just used standard white mushrooms as that was all I had in the fridge. I also added a little tarragon and plenty of black pepper. I think I will double the garlic next time as we all love garlic in our house! Husband said it was the best mushroom soup he had ever tasted. Thumbs up!

catie74

2nd Nov, 2017

I too use half fat crème fraiche and didn't bother with the croutons as we generally don't like them with soup, so just used spray oil instead of butter, cutting the calories and fat. A delicious soup especially when made with strong mushrooms. I also upped the garlic and added a splash of sherry, but have also added some mustard too or mushroom ketchup. I always use chicken stock instead of vegetable

caryntay

16th Jan, 2016

5.05

Excellent soup with so much flavour! I used white button mushrooms instead of wild ones with 1.5x the amount of porcini. Also used 3 garlic cloves, added salt and a teaspoon of sugar to give the soup a tasty kick. I skipped the sieve part so I could achieve more texture. Everyone loved it!

fairystoryteller

3rd Mar, 2015

5.05

I had some mushrooms to use up (mixture of chestnut, shitake and white ones) plus some double cream left from the weekend and was pleased to find a pack of dried ceps in the cupboard. So I made this soup making the obvious substitutions! Delish. It says you can freeze it and I will be doing that even though it will be a bit grainy and curdled in appearance once defrosted (I know it will sort itself out once reheating). Just had a bowl for lunch with toast and it was great - recommend you try it.

deedeeandme

1st Feb, 2015

Excellent! Best Mushroom soup recipe for me, as I'm a huge fan of anything with Mushrooms!! Tried this out on my young daughter as she can be quite fussy. She "wolfed" it down and asked for seconds. If I can succeed with a new recipe with my little "guinea pig" then it's a winner!!!!!! Plan to do this again as part of my next Dinner Party when Hubby comes home. 10/10!

bowlofcustard

10th Oct, 2014

5.05

This was delicious. I only had 100ml of half fat creme fraiche, so I made it up with some 1% milk (thanks for the tip, kjmccarthy1). I also omitted the butter in an effort to cut the fat content further, substituting it for a smaller quantity of olive oil. I also had some mushroom ketchup in the cupboard, so I added a splash of that to make it even mushroomier, as I used chestnut and portobello mushrooms rather than wild.

kjmccarthy1

21st Jan, 2014

Delicious and so simple. Added extra garlic to give it a bit of an edge. have also made it using milk instead of creme fraiche and it works fine

slgingell

30th Dec, 2013

5.05

This is delicious! I didn't have porcini mushrooms but used closed cup and chestnut mushrooms in the soup. Added a bit of cornflour to thicken it and seasoned with lots of pepper. I did whizz with a hand blender but didn't bother sieving as I liked having small bits of mushroom as texture.

Pages

The sieve part didnt work for me; it didnt strain through. It didn't seem to matter (i hope). Also i couldn't find chives. Is there an alternative?

Emily271

14th Apr, 2016

I've just made this soup and it tastes really gritty...any ideas why? I thought it might be the dried mushrooms weren't soaked long enough?
Also it tastes quite sour, would cream instead of creme fraiche rectify this?
Thank you!

Jennifer Lucy

12th Feb, 2017

5.05

Hi Emily, sorry this is late but I've only just made this recipe and looked at the comments etc.! It sounds likely to have been the mushrooms, or maybe the stock you used? Not sure what else it could've been... I used chestnut mushrooms that I gave a really good brushing, and soaked my porcini for a good half hour in boiling water. I also used a stock pot (gel) and semi-skimmed milk instead of crème fraîche and the results were great. Good luck next time!

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